Name: Chicken Stir-Fry
Cuisine: Asian
Ingredients: 2½ tbsp soy sauce; 2½ tbsp oyster sauce; 2½ tbsp dry sherry; ¼ tsp sesame oil; 1½ tbsp cornstarch; ¼-½ tsp salt; 2 boneless chicken breast halves cut into thin strips or slices; 1 medium red bell pepper cut into thin strips; 1 medium zucchini cut into slices; ½ cup grated carrots, about one medium carrot (I like to make thin strips with my potato peeler); 2 tbsp vegetable oil (divided); 1 garlic clove, finely minced

Ingredients

Scale

2½ tbsp soy sauce
2½ tbsp oyster sauce
2½ tbsp dry sherry
¼ tsp sesame oil
1½ tbsp cornstarch
¼–½ tsp salt
2 boneless chicken breast halves cut into thin strips or slices
1 medium red bell pepper cut into thin strips
1 medium zucchini cut into slices
½ cup grated carrots, about one medium carrot (I like to make thin strips with my potato peeler)
2 tbsp vegetable oil (divided)
1 garlic clove, finely minced

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Instructions

In a large bowl mix the soy sauce, oyster sauce, dry sherry, oil, cornstarch and salt. Add the chicken, mix thoroughly and refrigerate for 30 minutes.
Heat 1 tbsp of vegetable oil in a large pan or wok over high heat. Stir fry the red bell pepper strips for about 3 minutes. Now add the zucchini slices and cook for about 2 minutes. Finally add the grated carrot and cook for 1-2 more minutes. Remove from the pan and set aside.
Heat the remaining tbsp of vegetable oil and add the chicken. Stir fry it until it’s no longer pink, stirring frequently so the sauce doesn’t stick to the pan, this can take about five minutes. Add the garlic and stir fry for another minute. Now add the cooked vegetables that were previously set aside and cook for another minute. Serve immediate with rice or noodles.